While technically a seed, quinoa (pronounced keen-wah) takes on a grainlike consistency when cooked, and also can be ground into flour. It’s been a mainstay of the natural foods world for a while, but now is catching on in the mainstream.

The Seder rituals and readings before the Passover meal can seem endless on an empty stomach. These fritters make a nice appetizer to serve while waiting for the guests to arrive. They also constitute a satisfying lunch later in the week.

Start to finish: 30 minutes

Mayonnaise½ cup mayonnaise (regular or light)1 tablespoon lemon juice1 tablespoon minced fresh parsley, plus more for garnish1½ teaspoons jarred horseradish1/8 teaspoon salt¼ teaspoon ground black pepper½ teaspoon finely grated lemon zest

Fritters2 tablespoons plus Z\x cup canola oil, divided1 medium yellow onion, chopped1 large clove garlic, minced1 cup mashed potatoes2 eggs, beaten2 cups cooked quinoa¼ cup matzo meal2 tablespoons minced parsley1 teaspoon kosher salt½ teaspoon ground black pepperTo make the mayonnaise, in a medium bowl whisk together the mayonnaise, lemon juice, parsley, horseradish, salt, pepper and all but a pinch of the lemon zest. Spoon into a small ramekin and garnish with additional parsley and the remaining zest. Set aside.To make the fritters, in a large skillet over medium-high, heat 2 tablespoons of the oil. Add the onions and saute until softened and lightly browned, about 8 minutes. Add the garlic and cook for 1 minute. Transfer the onion mixture to a bowl to cool slightly.Wipe the skillet with a paper towel and set aside.In a large bowl, use a fork to mix together the mashed potatoes and eggs. Stir in the quinoa, matzo meal, parsley, salt, pepper and the sauteed onion mixture.Return the skillet to the burner over medium-high. Add the remaining cup of oil and heat until very hot but not smoking.One at a time, scoop the fritter mixture into balls about 2 tablespoons each. Place 4 or 5 balls in the skillet, then use a lightly oiled spatula to gently flatted them. Cook until golden brown and crisp on the bottom, about 2 minutes.Flip the fritters and cook for an additional 2 minutes, then transfer to paper towels to drain. Repeat with remaining fritters. Serve the fritters with the mayonnaise. Makes 16 to 18 fritters.